Forget soaking! Cook Dried Beans in only 2 hours. really! This last-minute meal prep hack makes the creamiest beans for dips, salads, and soups. Even readers say, “Ill never soak and cook dried beans the traditional way again”.
There is no soaking required for this oven-baked method. Its truly my favorite way to cook dried beans because it always produces the creamiest, dreamiest beans. I got the idea from an Americas Test Kitchen lentil-cooking episode. They believe this method cooked them more gently than stove-top boiling, which helps retain their shape and texture. So, I tried it with ALL the beans and loved the results.
Beans are an economical, nutritious, and versatile ingredient used in cuisines around the world. Dried beans are affordable and shelf-stable, making them a pantry staple. But most bean recipes call for soaking the dried beans overnight before cooking. Is this soaking step absolutely necessary or can you skip it?
The answer is yes, you can absolutely bake beans without soaking them first. While soaking is a traditional technique, it’s not mandatory. Read on to learn how to easily bake delicious beans without any advance prep work.
Why Soak Beans at All?
Overnight soaking has traditionally been used when cooking dried beans to:
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Shorten the cooking time by rehydrating the beans
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Allow indigestible sugars to leach out of the bean skins. This makes them easier to digest.
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Loosen the hulls from the beans
However, you can achieve tasty, tender baked beans without this step if you follow a few simple tips.
Skip the Soak for Maximum Flavor
Pre-soaking beans usually involves covering them with plain water overnight or up to 24 hours. But this leaches out flavorful nutrients like B vitamins, iron, and zinc.
By baking your beans low and slow in seasoned liquid, all those nutrients and flavors stay in the beans instead of soaking out. The results are incredibly rich, savory beans full of texture and taste.
Tips for Baking Beans Without Soaking
Baking unsoaked beans just requires a little patience. Here are some tips:
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Use a heavy pot with a tight-fitting lid to hold in moisture.
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Make sure beans are completely covered in liquid. Add more if needed.
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Season the liquid boldly with aromatics like onion, garlic, herbs and warm spices.
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Cook for at least an hour longer than the recipe states. Check often and add more liquid if drying out.
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Stir gently and minimally to avoid breaking beans.
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Natural pressure release after cooking helps yield tender beans.
Liquid Options for Cooking Beans
You can bake beans in a variety of flavorful liquids:
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Water – Use salted water and season it well with spices, garlic, herbs.
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Broth – Vegetable or chicken broth adds savory flavor.
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Tomato juice – Adds richness without acidity.
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Wine or beer – For depth of flavor.
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Coffee – Intensifies the flavor of beans.
Bean Varieties to Bake Without Soaking
Most dried beans can be baked without soaking but some types that work especially well include:
- Kidney beans
- Pinto beans
- Black beans
- Garbanzo beans (chickpeas)
- Cannellini beans
- Cranberry beans
- Navy beans
Avoid slow baking red kidney beans without soaking first. The dry heat can increase toxins in the raw beans.
Sample Bake Times for Unsoaked Beans
Soak-free baking does require longer cooking than presoaked beans. Some estimated bake times:
- Kidney beans – 3 to 4 hours
- Black beans – 2 to 3 hours
- Pintos – 2.5 to 3.5 hours
- Garbanzo – 3 to 4 hours
- Navy – 2.5 to 3 hours
Check beans regularly and continue baking until skins are wrinkled and insides are soft and creamy. The textures of soaked vs. unsoaked beans will differ slightly.
How to Tell When Bake-Only Beans Are Done
With no presoaking, don’t rely only on timing. Check beans for doneness using these methods:
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Mash a bean between two fingers – should be smooth and soft.
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Bite into a bean – should be completely creamy inside.
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Remove a bean’s skin by pinching it – inside should be thick and smooth.
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Stir gently – beans should start to break down.
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Check taste – beans should be rich and flavorful.
Delicious Dishes to Bake Beans For
Once you realize you don’t have to soak beans overnight, a world of possibilities opens up! Try baking unsoaked beans for:
- Hearty chili
- Vegetarian baked beans
- Burritos and tacos
- Classic hummus
- Italian minestrone soup
- Falafel
- Veggie bean burgers
The options are endless for folding these no-fuss baked beans into your favorite recipes.
Storing and Reheating Leftover Baked Beans
Let beans cool completely before storing. Refrigerate leftover baked beans in an airtight container for 3-5 days.
To reheat, add a splash of liquid and warm gently on the stovetop or bake at 300°F until heated through.
You can also freeze beans for longer storage. Thaw before reheating.
Don’t Fear the Unsoaked Beans!
If you’ve been avoiding cooking with dried beans because you always forget to soak them, no need to miss out any longer!
Now that you know beans can be slowly baked to tender perfection without an overnight soak, you can start whipping up nourishing, budget-friendly bean dishes anytime.
Ditch the soak and unlock a world of flavor-packed bean recipes your family will love. Happy baking!
Ingredients needed to cook dried beans in the oven
- dried beans (garbanzos, pintos, or black beans)
- Kosher Salt
- water
- (optional) dried seasonings
How to use cooked beans for recipes
Yes, I love white beans (Great Northern or cannellini). I use them in my White Bean Dip and Tuscan White Bean Kale Soup. Both recipes are extremely popular here on the blog!.
chickpeas (garbanzo beans)—This is how I like to cook chickpeas ahead of time because it makes them the right texture for this authentic hummus recipe. Otherwise, once theyre cooked, I drain them, and keep the juice (aquafaba) to use it for other things. I pack the chickpeas to use in recipes like Kale Chickpea Salad and Chickpea Salad Sandwich.
I love making my Loaded Black Bean Dip, Refried Black Beans, and black bean soup with black beans.
I love to use this method to make a big pot of pinto beans and eat them straight up! Before I cook them, I like to add a tablespoon of dried oregano. I use them for when any of my Mexican recipes calls for beans.
HOW TO COOK BEANS without SOAKING THEM | COOK BEANS FAST AND EASY | Crystal Evans
FAQ
Do you have to soak beans before baking?
Can beans be cooked without soaking?
Can dried beans be cooked in the oven?
What if I forgot to soak my beans?
Can you cook beans without soaking?
Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically. And the texture of the beans will also be it their best, with fewer split-open and burst ones. But like we said, you don’t have to commit this hard. If you’re the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all.
Is it safe to eat uncooked beans?
In general, it is unsafe to consume uncooked or raw beans. This applies to uncooked or raw green beans and legumes like peas and lentils. Beans contain compounds called lectins that serve to protect plants from environmental insults, but they can also have toxic effects on humans when consumed in large amounts. Eating raw uncooked beans can cause digestive symptoms like severe nausea, vomiting, diarrhea, stomach pain, and bloating. Lima beans and kidney beans contain some of the highest concentration of lectins and consuming only a few of the beans will cause symptoms similar to food poisoning. Cooking destroys lectins and makes beans safe to eat. Canned beans are also safe because they are precooked.
What is a no soaking oven Bean?
No Soak Oven Beans eliminates the need for overnight soaking, saving precious time in meal preparation. They maintain a better texture, avoiding mushiness. It requires less monitoring compared to stovetop methods. Dried Beans: Creamy, satisfying texture that serves as the foundation for the dish.
Do you have to soak dried beans overnight?
You don’t have to soak your dried beans overnight. We’ll get to what you can do instead in a second, but first, a note about why we soak beans. Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically. And the texture of the beans will also be it their best, with fewer split-open and burst ones.